JP2016010367A - Acidic emulsion-pasty seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic emulsion-pasty seasoning which is suppressed in dripping of the seasoning after mixing, although being easy to mix well with vegetables, and shows deep and thick taste characteristic of avocado even after long-term storage.SOLUTION: An acidic emulsion-pasty seasoning comprises avocado, an edible oil and fat and a thickener, blended together. The blend ratio of the solid content of avocado is 0.1-15%, and the blend ratio of the edible oil and fat relative to 1 part of the blend ratio of the solid content of avocado is 0.5-600 parts. The hardness, measured by causing the plunger to penetrate the acidic emulsion-pasty seasoning of 25°C by 30 mm at a descending speed of 10 mm/s for application of a load using a texture analyzer with a columnar plunger (diameter, 20 mm), is 100-400 g, and the adhesivity, measured by separating the plunger from the acidic emulsion-pasty seasoning at an ascending speed of 10 mm/s, is 80-300 g.

Description

The present invention relates to a seasoning used in association with ingredients such as vegetables.
More specifically, the present invention relates to an acidic emulsified paste-like seasoning that, despite being easily entangled with vegetables, the seasoning is less likely to drip after being entangled, and also has a strong avocado-specific taste even after long-term storage. .

  Paste-like seasoning sauces are eaten with various ingredients such as bread and crackers (Patent Document 1 and Patent Document 2). In recent years, commercially available seasoning sauces are also manufactured and sold so that such paste-like seasoning sauces can be easily eaten at home.

  By the way, avocado, which is a kind of fruit, is a popular food ingredient for salads and dishes because it contains abundant nutrients and has a rich taste and a characteristic creamy body. For this reason, the demand for seasoning sauces made from avocado in the form of paste is also increasing.

However, when such a seasoning is entangled with vegetables or the like, the seasoning that has adhered to the mouth before being taken and eaten may hang down from the ingredients. Such dripping is considered to be difficult for the seasoning to adhere because the surface of the vegetable has few irregularities unlike bread.
Furthermore, when such avocado is blended in a seasoning sauce, a favorable flavor and richness can be obtained if it is eaten immediately after production, but when it is packed in a container and stored for a long period of time, it has a rich taste peculiar to avocado. I couldn't feel it.

  From this, despite being easy to entangle with vegetables, the seasoning does not easily drip after entanglement, and even after long-term storage, the astringent taste peculiar to avocado is strongly felt, and the acidic emulsified paste-like seasoning is strong It was requested.

JP 2010-263866 A JP 2004-261031 A

  Therefore, the present inventor has devised a way to increase the viscosity by adding a large amount of thickener to the seasoning so that the seasoning after being entangled with vegetables is less likely to sag. However, in that case, although the viscosity becomes high, there is a problem that the seasoning becomes difficult to get entangled with vegetables when dipping. Moreover, since a lot of thickeners are blended and it is acidic, the astringent taste peculiar to avocado is not felt after long-term storage, and the satisfaction is lacking.

  Therefore, there is a strong demand for the production of seasonings that, despite being easily entangled with vegetables, are less likely to drip after being entangled, and that even after long-term storage, the astringent taste unique to avocado is felt strongly. It was.

  Therefore, the object of the present invention is an acidic emulsified paste-like, which is easy to entangle with vegetables, but the seasoning is less likely to drip after entanglement, and the astringent taste peculiar to avocado is felt strongly even after long-term storage. It provides seasonings.

  As a result of intensive research on compounding raw materials to achieve the above object, the present inventors adjusted the blending amount and blending ratio of avocado, edible oil and fat, thickener, and specified hardness and adhesive strength. If the acidic emulsified paste-like seasoning is prepared so that the measured value is as follows, it is surprisingly easy to get entangled with vegetables, but the seasoning is less likely to drop after being entangled, and even after long-term storage, avocado It has been found that an acidic emulsified paste-like seasoning that gives a strong and distinctive taste can be obtained, and finally the present invention has been completed.

That is, the present invention
(1) An acidic emulsified paste-like seasoning containing avocado, edible oil and fat, and a thickener,
Avocado solid content is 0.1-15%,
The amount of edible oil / fat is 0.5 to 600 parts relative to 1 part of the solid content of avocado,
Using a texture analyzer of a cylindrical plunger (diameter 20 mm), the hardness when a load is applied by injecting the plunger 30 mm into the acidic emulsified paste-like seasoning at a temperature of 25 ° C. at a descending speed of 10 mm / sec. Is 100 to 400 g,
Thereafter, the adhesive strength when the plunger is released from the acidic emulsified paste-like seasoning at an ascending speed of 10 mm / sec is 80 to 300 g.
Acidic emulsified paste-like seasonings,
(2) In the acidic emulsified paste-like seasoning according to (1),
The blending amount of the solid content of the dairy product is 0.1 to 35 parts relative to the blending amount of 1 part of the avocado solid content.
Acidic emulsified paste-like seasonings,
It is.

  According to the present invention, there is provided an acidic emulsified paste-like seasoning that, despite being easily entangled with vegetables, the seasoning is less likely to drip after being entangled, and furthermore, even after long-term storage, the astringent taste unique to avocado is strongly felt Can be provided. Therefore, further expansion of demand for seasonings containing avocado is expected.

  The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”. In addition, “solid content” and “solid content conversion” are obtained by removing the water content from the edible part weight of each raw material described in “Food Composition Table 2014 (Published by Women's Nutrition University Press)”. Means part.

<Features of the present invention>
The acidic emulsified paste-like seasoning of the present invention is an acidic emulsified paste-like seasoning blended with avocado, edible oil and fat, and thickener, blended with a specific amount and a specific ratio of avocado and edible fat and oil, and uses a texture analyzer Thus, the hardness and the adhesive force when measured are characterized by being in a specific range.
Although it is easy to entangle with vegetables, the seasoning does not easily drip after being entangled, and even after long-term storage, the acidic emulsified paste-like seasoning is strongly felt even after long-term storage. Can be easily obtained.

<Acid emulsified paste-like seasoning>
In the present invention, the acidic emulsified paste-like seasoning is a paste-like seasoning in which the pH is adjusted to 4.6 or less, and edible fats and oils are dispersed almost uniformly in the water phase as oil droplets to maintain the emulsified state. It is a fee.

<Avocado>
The avocado used for the acidic emulsified paste-like seasoning of the present invention is not particularly limited as long as it is an avocado generally used as a food material.
The avocado used in the present invention is, for example, a raw avocado that is generally commercially available, peeled by a conventional method, and the edible portion is ground with a mixer or the like and processed into a paste, and the pasty avocado is seasoned. It is good to use what gave, the thing which frozen the said processed material, etc.

<Avocado content>
The blending amount of avocado solids is 0.1 to 15%, preferably 0.1 to 10%.
When the blended amount of avocado solids is less than the above range, the flavor of avocado is insufficient, resulting in an acidic emulsified paste-like seasoning that makes it difficult to feel the rich taste unique to avocado. Further, when the blending amount of the avocado solid content is larger than the above range, an avocado-specific taste is generated, and as a result, an acidic emulsified paste-like seasoning having a solid taste unique to avocado cannot be obtained.
In addition, the acidic emulsified paste-like seasoning of the present invention includes, as an ingredient, a dice having a size of, for example, about 5 mm to 15 mm square, in addition to avocado blended with the paste-like seasoning described above. A cut product can also be blended. In that case, what was mix | blended as an ingredient is not contained in the compounding quantity of the avocado in this invention.

<Amount of edible oil / fat with respect to avocado>
In the acidic emulsified paste-like seasoning of the present invention, the amount of edible oil / fat is 0.5 to 600 parts relative to 1 part of the avocado solid content.
If the amount of edible oil / fat with respect to 1 part of the avocado solid content is less than the above range, the avocado taste may be generated or the avocado flavor may be insufficient. It becomes an acidic emulsified paste-like seasoning that makes it difficult to feel the taste. In addition, when the amount of edible oil / fat with respect to 1 part of the avocado solid content is greater than the above range, the amount of edible oil / fat is large and the avocado flavor is insufficient. It becomes an acidic emulsified paste-like seasoning that is difficult to feel.

<Edible oils and fats>
Edible fats and oils used in the present invention include, for example, refined oils of vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, MCT (medium chain fatty acid triglyceride), diglyceride and the like Those subjected to chemical or enzymatic treatment can be used, and one or a combination of two or more of these can be used.

  In addition, it is easy to obtain an acidic emulsified paste-like seasoning that can be easily entangled with vegetables, but does not easily drip after being entangled, and also has a strong taste unique to avocado even after long-term storage Therefore, the blending amount of the edible oil / fat blended in the acidic emulsified paste-like seasoning of the present invention is preferably 5 to 70%, and preferably 30 to 70%.

<Thickener>
The thickener used in the acidic emulsified paste-like seasoning of the present invention may be any one generally used in foods, such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, and the like. Examples thereof include starches such as starch obtained by subjecting starch to a treatment such as pregelatinization and crosslinking, and starch subjected to wet heat treatment, gums such as xanthan gum and tamarind, and pectin.

  In addition, since it is easy to obtain the acidic emulsified paste-like seasoning that the seasoning does not easily drip after being entangled even though it is easily entangled with vegetables, the acidic emulsified paste-like seasoning of the present invention has 0.1 to 10 % Thickener can be blended.

<Hardness and adhesion>
The acidic emulsified paste-like seasoning of the present invention is characterized in that the hardness and adhesive force measured by the method described below are within a specific range.
As a method for adjusting the hardness and adhesion within the scope of the present invention to be described later, for example, it can be carried out by adjusting the blending amount of the thickener, the blending amount of the oil and fat, and the like.

<Hardness>
The acidic emulsified paste-like seasoning of the present invention uses a cylindrical plunger (diameter 20 mm) texture analyzer, and the plunger is lowered into the acidic emulsified paste-like seasoning at a temperature of 25 ° C. at a descending speed of 10 mm / sec. Hardness when entering 30 mm and applying a load is preferably 100 to 400 g, and preferably 120 to 250 g.
If the hardness is lower than the above range, it is easy to get entangled with the food, but a sufficient amount of the acidic emulsified paste-like seasoning will drip without adhering to the food, resulting in a rich and delicious taste peculiar to avocado. I can't.
On the other hand, when the hardness is higher than the above range, the acidic emulsified paste-like seasoning entangled with the food is hard to drip, but the physical properties are hard, and it becomes difficult to entangle the preferred amount of the seasoning with the food, resulting in the uniqueness of the avocado Can not get a rich taste.

<Adhesive force>
Then, the adhesive force when the plunger is separated from the acidic emulsified paste-like seasoning at an ascending speed of 10 mm / sec is 80 to 300 g, and preferably 100 to 200 g.
When the adhesive strength is lower than the above range, a sufficient amount of the acidic emulsified paste-like seasoning drips down on the food material, and a solid taste peculiar to avocado cannot be obtained. On the other hand, if the adhesive force is higher than the above range, the acidic emulsified paste-like seasoning may be excessively attached to the food, and the balance between the food and the seasoning will be poor. Unable to obtain a distinctive, rich taste.

<Measurement method of hardness and adhesive force>
In the present invention, the hardness and adhesion of the acidic emulsified paste-like seasoning described above are measured by the following procedure.

<Measurement procedure>
An acidic emulsified paste-like seasoning is filled in a container and measured under the following conditions. When the load is applied to the acidic emulsified paste-like seasoning filled in the container with a plunger entering the lowering speed of 10 mm / sec for 30 mm, the point that becomes the maximum load is calculated and is defined as “hardness”.
Further, after applying the load, when the plunger is released from the acidic emulsified paste-like seasoning at an ascending speed of 10 mm / sec, the point at which the negative load maximum value is obtained from the point of load 0 is calculated. And

<Measurement conditions>
Measuring apparatus: Texture analyzer (manufactured by Stable Micro System, Texture Analyzer TA.XT.)
・ Cylindrical plunger (diameter 20mm)
Jig: P / 20 20mm DIA CYLINDER ALMINIUM
Plunger: AD / 10 (100mm ProbeAdaptor)
・ Range: 0-1kg
・ Plunger descending speed: 10mm / sec ・ Mode: Distance
・ Entry distance to the sample: 30 mm
・ Raising speed of the plunger after entering the sample: 10 mm / second ・ Measurement temperature: 25 ° C.

<Dairy products>
The dairy product used in the present invention is not particularly limited, and examples thereof include cheese (natural cheese, processed cheese, processed food such as cheese food), raw milk, fresh cream, skimmed milk, whey, casein and the like. it can.
Although these dairy products may be blended as they are, they can be blended in an acidic emulsified paste-like seasoning as a concentrate, a dried product (powder dried or the like), a hydrolyzate or the like.

<Amount of dairy products to avocado>
In the acidic emulsified paste-like seasoning of the present invention, the blending amount of the dairy product is preferably 0.1 to 35 parts in terms of the solid content relative to 1 part of the solid content of the avocado. It is good to be 20 parts.
If the blending amount of the dairy product solid content to 1 part of the avocado solid content is within the above range, the resulting acidic emulsified paste-like seasoning strongly feels the astringent taste peculiar to avocado after long-term storage Furthermore, even after long-term storage, it becomes difficult to feel the avocado-specific taste.

  Although it is easy to entangle with vegetables, the seasoning is difficult to drip after entanglement, and even after long-term storage, it is difficult to feel the taste, and it is possible to obtain a seasoning with a strong taste unique to avocado Since it is easy, the compounding quantity of the dairy product mix | blended with the acidic emulsification paste-like seasoning of this invention is good in the compounding quantity of solid content being 0.1 to 10%.

<Other compounding ingredients>
The acidic emulsified paste-like seasoning of the present invention can contain an emulsifier generally used in acidic emulsified seasonings and various raw materials as appropriate in addition to the above-described raw materials.
Examples of the emulsifier include egg yolk, phospholipase A-treated egg yolk, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinic acid-treated starch, and among them, a preferable taste is obtained. It is better to use egg yolk.
Further, for example, starch decomposition products, saccharides such as dextrin, dextrin alcohol, oligosaccharide, oligosaccharide alcohol, salt, sugar, sodium glutamate, soy sauce, miso, nucleic acid-based umami seasoning, various seasonings, spices, ascorbic acid or The salt, antioxidants, such as vitamin E, a pigment | dye, etc. are mentioned.

  Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
An acidic emulsified paste-like seasoning of 100 kg finished was produced at the blending ratio shown below.
First, vinegar, avocado, dairy product, thickener, salt, liquid egg yolk and fresh water are uniformly mixed with a mixer to prepare an aqueous phase raw material mixture, and then the aqueous phase raw material mixture is stirred while edible fats and oils are mixed. Was gradually added to produce the acidic emulsified paste-like seasoning of the present invention. Next, the obtained acidic emulsified paste-like seasoning is filled into a cup container (outer diameter: 80 mm, opening diameter: 70 mm, depth: 3 cm, material: PP), and sealed with an aluminum seal to form a container. A stuffed acidic emulsified paste-like seasoning was produced.

<Combination ratio>
(Oil phase raw material)
Edible oils and fats (salad oil) 55%
(Water phase raw material)
Vinegar (acidity 5%) 10%
Avocado 1%
(0.3% in terms of solid content)
Dairy products (powdered cheese (parmesan)) 1.5%
(1.3% in terms of solid content)
Thickener (modified starch) 1.1%
Salt 3%
Liquid egg yolk 2%
(Solid content conversion 1%)
Shimizu Remaining ――――――――――――――――――――――――
Total 100%

The blending amount of the avocado solid content of the obtained acidic emulsified paste-like seasoning was 0.3%, and the blending amount of the edible fat / oil with respect to 1 part of the blending amount of the avocado solid content was 183 parts.
Moreover, the compounding quantity of the solid content of the dairy product with respect to 1 part of the compounding quantity of the avocado solid content was 4.3 parts.

[Example 2]
In Example 1, an acidic emulsified paste-like seasoning was produced in the same manner as in Example 1 except that the blending amount of the thickener (processed starch) was changed to 1.0%. The obtained acidic emulsified paste-like seasoning was packed in a container and sealed in the same manner as in Example 1.

[Example 3]
In Example 1, an acidic emulsified paste-like seasoning was produced in the same manner as in Example 1 except that the blending amount of the thickener (processed starch) was changed to 2.7%. The obtained acidic emulsified paste-like seasoning was packed in a container and sealed in the same manner as in Example 1.

[Example 4]
In Example 1, an acidic emulsified paste-like seasoning was produced in the same manner as in Example 1 except that the blending amount of the thickener (processed starch) was changed to 3.2%. The obtained acidic emulsified paste-like seasoning was packed in a container and sealed in the same manner as in Example 1.

[Comparative Example 1]
In Example 1, by changing the blending amount of avocado to 20%, the blending amount of edible oil / fat with respect to 1 part of blending amount of avocado solid is changed to 0.25 part, and the blending amount of edible fat / oil is 5%. An acidic emulsified paste-like seasoning was produced in the same manner except that The obtained acidic emulsified paste-like seasoning was packed in a container and sealed in the same manner as in Example 1.

[Comparative Example 2]
In Example 1, an acidic emulsified paste-like seasoning was produced in the same manner except that the blending amount of the thickener was changed to 0.1% and the hardness and adhesion were adjusted to a low state. The obtained acidic emulsified paste-like seasoning was packed in a container and sealed in the same manner as in Example 1.

[Test Example 1]
Differences in blending amount of edible oils and fats with respect to avocado, and differences in hardness and adhesion of acidic emulsified paste-like seasonings, the taste of acidic emulsified paste-like seasonings after storage for 1 month at room temperature (20 ° C), easy to entangle The following criteria were used to evaluate the effects on the sagging and sag resistance.
In addition, the hardness and adhesive force of the obtained seasoning were measured using the measurement method and measurement conditions described in [0023] to [0028], and described in the following notations a to c.

[Results of hardness and adhesion results]
<Hardness>
a: 120 g or more and 250 g or less b: 100 g or more and less than 120 g, or more than 250 g to 400 g or less c: less than 100 g or more than 400 g <Adhesion>
a: 100 g or more and 200 g or less b: 80 g or more and less than 100 g, or more than 200 g to 300 g or less c: less than 80 g or more than 300 g

[Evaluation]
The acidic emulsified paste-like seasonings obtained in Examples 1 to 4 and Comparative Examples 1 to 2 were dipped in carrots (2 cm × 2 cm × 5 cm) cut by 5 panelists, and tasted according to the following evaluation criteria. Was evaluated.

<Taste>
A: A strong taste unique to avocado is strongly felt.
○: The astringent taste peculiar to avocado is slightly lacking, but it is in a range where there is no problem.
(Triangle | delta): The rich taste peculiar to avocado is slightly lacking.
X: It is hard to feel the rich taste peculiar to avocado.

<Evaluation criteria for ease of entanglement>
○: Easy to entangle.
Δ: Slightly entangled.
X: It is hard to entangle.

<Evaluation criteria for difficulty in dripping>
○: It is difficult to sag.
Δ: Slightly difficult to sag.
×: Easy to sag.

<Comprehensive evaluation>
A: The taste is ◎, the ease of entanglement, and the difficulty of dripping are ○.
B: The taste is ◎, and the ease of entanglement and the difficulty of dripping are Δ, or the taste, ease of entanglement, and the difficulty of dripping are all ◯.
C: The taste is ◯, the entanglement is easy, and the difficulty of dripping is Δ.
D: Other than A, B, C, E.
E: There are one or more evaluations of x.

[Table 1]
<Result>

From the results of Table 1, 0.1 to 15% of avocado is blended in the solid content, the blended amount of edible oil / fat with respect to 1 part of the solid content of avocado is 0.5 to 600 parts, and hardness The acidic emulsified paste-like seasoning of Examples 1 to 4 having an adhesive strength of 80 to 300 g is easy to entangle with vegetables, but the seasoning is less likely to drip after entanglement, and further preserved for a long time Even later, the astringent taste peculiar to avocado was strongly felt, which was preferable.
In particular, the acidic emulsified paste-like seasonings of Examples 1 to 3 having a hardness of 120 to 250 g and an adhesive force of 100 to 200 g have an evaluation of taste ◎, ease of entanglement, and resistance to dripping. Yes, very favorable.
On the other hand, the acidic emulsified paste-like seasoning of Comparative Example 1 in which the blending amount of edible oil / fat with respect to 1 part of the blending amount of avocado solid is changed to 0.25 is the avocado taste. Was generated and it was difficult to feel the rich taste peculiar to avocado.
In addition, the acidic emulsified paste-like seasoning of Comparative Example 2 in which the blending amount of the thickener was reduced to reduce the hardness and the adhesive force was easy to get entangled with the food, but the amount drooped down and was a unique avocado stickiness. It was hard to feel the taste.

[Test Example 2]
[Table 2] below shows the blending amount of avocado solids, blending amount of edible oil / fat with respect to 1 part blending amount of avocado solids, blending amount of dairy product with respect to 1 part blending amount of avocado solids. Except changing to the compounding quantity of description, the acidic emulsification paste-like seasoning of Examples 5-9 was manufactured similarly to Example 1. FIG.
Subsequently, the taste, ease of entanglement, and difficulty of dripping were evaluated for the acidic emulsified paste-like seasonings of Examples 5 to 9 as in Test Example 1.
In addition, the acid emulsified paste-like seasonings obtained in Examples 5 to 9 have a hardness measured using the measurement method and measurement conditions described in [0023] to [0028] of 100 to 400 g, and adhesive strength. Was 80-300 g.

[Table 2]

The blending amount of avocado solids is 0.1 to 15%, the blending amount of edible oil / fat with respect to 1 part of blending amount of avocado solids is 0.5 to 600 parts, further blending a thickener, The acidic emulsified paste-like seasonings of Examples 5 to 9 described in [Table 2] having a hardness of 100 to 400 g and an adhesive force of 80 to 300 g are seasonings after being entangled despite being easily entangled with vegetables. It was preferable because it was hard to sag and a strong taste unique to avocado was felt even after long-term storage.
In addition, the acidic emulsified paste-like seasonings of Examples 5 to 9 have a dairy solid content of 0.1 to 35 parts per 1 part of avocado solids and avocado even after long-term storage. It was hard to feel the peculiar taste, and it was good.

[Example 10]
In Example 1, the dairy product (powdered cheese) was changed to whole milk powder, and an acidic emulsified paste-like seasoning was similarly produced except that the blended amount of egg yolk was changed to 10% (solid content conversion 5%). In the same manner as in Example 1, the container was packed, sealed and stored.
As in Example 1, the obtained acidic emulsified paste-like seasoning had a hardness of 120 to 250 g and an adhesive force of 100 to 200 g. In addition, despite being easy to entangle with vegetables, the seasoning is less likely to drip after entanglement, and the astringent taste peculiar to avocado is strongly felt even after long-term storage.

Claims (2)

An acidic emulsified paste-like seasoning containing avocado, edible oil and fat, and thickener,
Avocado solid content is 0.1-15%,
The amount of edible oil / fat is 0.5 to 600 parts relative to 1 part of the solid content of avocado,
Using a texture analyzer of a cylindrical plunger (diameter 20 mm), the hardness when a load is applied by injecting the plunger 30 mm into the acidic emulsified paste-like seasoning at a temperature of 25 ° C. at a descending speed of 10 mm / sec. Is 100 to 400 g,
Thereafter, the adhesive strength when the plunger is released from the acidic emulsified paste-like seasoning at an ascending speed of 10 mm / sec is 80 to 300 g.
Acid emulsified paste-like seasoning. In the acidic emulsified paste-like seasoning according to claim 1,
The blending amount of the solid content of the dairy product is 0.1 to 35 parts relative to the blending amount of 1 part of the avocado solid content.
Acid emulsified paste-like seasoning.